49 



to the finer portion of the grains (which has a much higher protein 

 and lower fiber content than the coarser part) sifting out easily 

 from the coarse material. 



Average Analyses and Retail Prices. 

 Corn Distillers^ Grains. 



1911 1912 1913 1914 



No. Samples, 7 22 34 26 



Protein (per cent), 30.17 30.82 31.04 31.28 



Fat (per cent), 11.84 11.64 10.75 10.44 



Fiber (per cent), 11.16 10.64 11.37 10.51 



Price a ton, $32 . 66 $34 . 68 $34 . 53 $34 . 93 



Malt sprouts, a by-product from the malting of 

 Brewers' barley, are not sold extensively in Massachusetts. 

 By-Products As a rule, dairy stock find them rather unpalatable 

 Pages 10-11. unless mixed with other concentrates. If fed in 

 excess of two pounds daily they should be moistened 

 before feeding. Frequently sprouts are found which contain 

 excessive amounts of barley hulls, weed seeds, or dust. Malt 

 sprouts free from such foreign material should be given the pref- 

 erence. 



Brewers' dried grains are the kiln-dried residue from beer 

 manufacture, and consist of a little of the starch and allied sub- 

 stances together with the hull germ and gluten of the barley. 

 Formerly the brewers' grains produced in New England were all 

 sold in the wet state to farmers in the immediate vicinity. Re- 

 cently a number of the larger breweries in New England have in- 

 stalled drying apparatus and the sale of the dried grains is corres- 

 spondingly on the increase. All of the samples collected were of 

 uniformly good quality. 



Brewers' grains have been shown to have a slightly superior 

 feeding value to wheat bran for milk production. They are nearly 

 as bulky as bran and serve as a distributor of the heavy concen- 

 trates. 



For horses, dried brewers' grains serve excellently as a partial 

 substitute for oats. 



Average Analyses and Retail Prices. 



